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Glazed Soy Sauce Brown Sugar Chicken Thighs

Glazed soy sauce brown sugar chicken thighs with a sticky, mahogany caramelized finish. Oven-baked, basted with reserved marinade, then broiled briefly for extra caramelization over tender, golden skin-on thighs.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs; adjust baking times if your pieces are significantly larger or smaller.
Soy-brown sugar glaze
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger, grated
  • 0.5 tsp red pepper flakes
Garnish
  • 0.5 tbsp sesame seeds
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Make the marinade and glaze
  1. In a bowl, whisk soy sauce, brown sugar, olive oil, garlic, apple cider vinegar, ginger, and red pepper flakes until the sugar dissolves and the mixture looks glossy.
  2. Transfer the marinade to a container, then set aside for later basting.
Marinate the chicken
  1. Add chicken thighs to the marinade and turn to coat thoroughly, then cover and refrigerate for at least 30 minutes or up to 24 hours.
Bake and caramelize
  1. Preheat oven to 425°F and place chicken skin-side up in a baking dish, reserving the marinade for basting.
  2. Bake for 20 minutes, then baste with the reserved marinade and return to the oven for 10–15 more minutes until caramelized and cooked through.
  3. Broil for 2–3 minutes to intensify the caramelization and help the glaze cling to the skin.
Finish and serve
  1. Sprinkle sesame seeds and sliced green onions over the hot chicken, then serve immediately.

Notes

For best glaze, let the marinated thighs come to cool room temperature for about 10 minutes before baking, which helps the skin render faster. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 375°F oven until hot. Freezing is not recommended for the best caramelized texture. If you want a lighter option, use low-sodium soy sauce and reduce added salt elsewhere since the glaze is the main seasoning.